Lentil Salad with Vinegar Mushrooms | Garden Of Eydie

Ingredients

• 1 cup Le Puy green lentils
• 1 large carrot , peeled and cut in half
• 1 medium sized red onion, peeled and cut in half
• 3 ounces enoki mushrooms, stems removed and rinsed
• ¼ cup white wine vinegar
• ¼ cup sherry vinegar , or more to taste
• freshly ground black pepper , to taste
• chopped parsley leaves for garnish